Went easy on the lemon, but don't forget that a sauce will always taste too strong when you test it by itself. I thought the sauce was overly lemony, despite adding only a tbsp of juice, but it tasted great over pasta and sautéed veg. Nice and light and easy!

Reviewer:

I tripled this for Christmas and everyone loved it! I pan-seared the scallops on the outside and then cooked them in the sauce for a few minutes.I stirred in some angel hair pasta, threw some fresh parsley on top for color, and served it with roasted butternut squash.

Reviewer:

I am sure it is amazing as posted, though I followed other reviewers by doubling the sauce ingredients and by reducing the Chardonnay alone before adding other sauce components. I also had on hand fresh sliced mushrooms that I added to the sauce. The reduction took a little longer due to the liquid from the mushrooms but it was worth it in the end. I chose to pan sear the sea scallops 2 minutes per side, removing then returning them back to sauce immediately after adding the butter to complete their cooking. I let them stand about 5 minutes before serving over pasta with mini baguettes and roasted asparagus. LOVE THIS RECIPE * THANKS FOR SHARING!!